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Product description

The THERMOS Shuttle Chef RPC-6000 thermal cooker with a single 6L and two 3L inner pots is a healthy, economical and convenient way to cook. Assemble all the ingredients in the inner pots, put it on the stove and bring to a boil. Then remove the inner pots from the stove and place it inside the outer vacuum insulated steel thermal container that will keep the contents of the stainless steel cookware hot. There is no need to plug in any power cord. The food will continue its thermal cooking process using the retained heat in the food and water from your recipe. After the required time (approx. 30 min for rice; 2 hrs for chicken stock or soups; 3.5 hrs for beef and meats), just open the outer thermo pot, and a nutritional and flavorful meal is hot and ready. The THERMOS stainless steel vacuum insulated Thermal Cooker has excellent heat retention capacity; the food inside the pot can retain a temperature of about 160 degree Fahrenheit even after 6 hours.
It's safe to leave unattended because there is no power or pressure needed to cook. The thermal cooking process requires no further supervision or monitoring. Food from your favorite slow cooker recipes can be cooked while you are traveling. You can cook with the thermal cookware anywhere, anytime and it’s safe to use indoors or out. It saves money because after the food as been placed inside the outer thermal pot there is no extra energy needed to maintain the heat or cold for the next 6 to 12 hours.
Entraps flavor, minerals and vitamins; generates less odor, grease and smoke in the kitchen. Never over cooks and cleans up easily.
This is great stuff to get prepared with.
Note: Shipping to Alaska & Hawaii requires additional postage. Please contact seller for quote and shipping arrangements.

Top customer reviews

I am quite happy with my cooker. It cooks well without heat once you get it up to temperature and into the outer insulated pot. It absolutely does what it's supposed to do. There are some things about it that I find less than ideal; but, the advantages are well worth the challenges for me.

I am not totally new to thermal cooking. I purchased my first thermal cooker probably 15 years ago. I got this new one because I really liked the versatility of choosing between the big 6L pot and two 3L pots. I can make a big pot of soup or stew that will last for days or I can make two different dishes at the same time and still have enough leftovers for a couple of lunches. I really enjoy being able to do the heating part of my cooking earlier in the day when it is cool and not heat up the house in the late afternoon/early evening. It is July in Sacramento right now with lots of 100+ days.

I have Celiac Disease, an autoimmune disease that causes my body to attack itself if I eat wheat, barley, or rye, as well as anything made from these grains or that has come into contact with them. Obviously normal bread, cakes, cookies, and gravies are out. But, these ingredients are in an overwhelming amount of things most people eat every day without a thought. Virtually all fast food is out and eating in restaurants can be challenging as well. On top of that most typical convenience type foods are off limits too.

The idea of taking a vacation and eating out multiple times a day for an extended period is just plain scary. I love the idea of traveling with the thermal cooker and a butane burner and preparing a couple of meals a day in it. For now, when I have a busy day I can put a soup or stew together early in the day and leave it on the counter or throw it in the car and it will be ready when I am ready to eat without any further cooking effort. On top of that, I get healthy foods that I control and I save money. I save money because I'm not eating out, I can use cheaper cuts of meat that tenderize with the long slow cooking, I can use cheap ingredients like dried beans & rice without frequent stirring and checking, I save on fuel, and on air conditioning that doesn't have to run as much because I'm not generating as much heat with my stove.

Thermal cooked dried beans are the best. My experience is that thermal cooked beans hold their shape while being perfectly soft and I don't have to worry about exactly how long they are cooking. They are dirt cheap and I totally control what is in them. Canned beans typically are full of salt and sometimes other things that I don't want. I like to cook up a big pot and package them in zip-top bags and keep them in the freezer. Now with the 2 3L pots, I can make two kinds at the same time.

I love being able to put the pot in the car and take it with me and it cooks with no fuel. I remember years ago going to visit my brother and his family. I loaded up my pot with split pea soup put it on the stove in the morning, showered and got dressed, put the pot in the insulator, put it in the car and drove several hours to their house. It was such a kick to arrive with hot soup that cooked while I was driving. It's also nice to be able to throw a pot of soup together and bring it to a sick friend or family member. It's also fun for pot lucks and picnics. The inner pots are not airtight, so you do have to be careful, I had a bit of a mess in the outer pot when I went up a steep incline and some of my soup spilled into the outer container. The inside of the outer insulating pot is stainless steel and it cleaned up easily once I scooped the soup out of it.

There are a number of things about the cooker that I find less than ideal. I still love it and am glad I purchased it. It is such a different way of cooking, I wanted to share my issues so others can better understand and perhaps avoid disappointment and/or frustration.

The base of the 6L pot is small for the height, so there isn't much pan bottom to brown things before adding adequate liquid to cook. It is kind of challenging to stir the bottom of the tall narrow 6L pot. It took a couple of tries before I could keep things from scorching in the inner 6L pot during the heating phase. I think it is a worthwhile trade off to have the versatility to choose between a big 6L pot and the two 3L pots. I don't find it an issue with the smaller pots or with my old cooker that is between the two sizes. I could brown my ingredients in another pan; but, I don't want the extra clean up most of the time.

I was not impressed with the recipe booklet that was included. Fortunately, there are a fair amount of recipes and tips on the web and even some video demos on youtube.com. Search for thermal, retained heat, or hay box cooking/recipes for ideas. Mostly liquid based recipes are the safest bet, just remember, you're mostly cooking in a closed environment so there won't be much evaporation as with more conventional cooking methods. Crock pot recipes usually work pretty well. You must also keep in mind that the inner pot(s) pretty much need to be full in order for them to retain their heat and cook properly.

The inner pots are stainless steel (including the handles), a nice hefty weight with particularly heavy bottoms. I found it inconvenient that I could not put the lid on or take it off without putting the handle down. I prefer to cook with the handle up so it doesn't get so hot. When I want to check or add something to the pot while cooking over heat (as opposed to cooking with the thermal carryover), I have to put the handle down and risk forgetting to put it back up before it heats up enough to burn myself. This takes far less time than I expect.

Using the 6L inner pot, it has been taking me more than an hour to brown up some meat, add liquid and other ingredients, and boil for 10-15 minutes before putting it into the outer insulating container to finish cooking. It is more than I anticipated, but not a problem now that I know. Perhaps I'll figure out how to do it quicker as I gain more experience with the large 6L pot.

My biggest complaint was aesthetic. The image Get Prepared Stuff showed on amazon.com did not show the big ugly sticker that was on the outer pot I received. The sticker looked permanent and like there was no way it was coming off without leaving a mess. I contacted the vendor and was told to use a hair dryer to apply heat for 10-15 seconds and peel it all off in one piece. I was shocked it came off easily and did not leave any mess. My pot now looks great! Thanks Grant.

It is a hefty investment. For me it was worth it. I had been thinking about it for years and I'm glad I finally did it. It is fun, easy to use, saves time and money. I would imagine it would be good for anyone with serious dietary restrictions that doesn't mind eating the kinds of food you can prepare with it. I wouldn't want to eat a hamburger or steak cooked in it. But, there are loads of interesting things that you can cook in it. I am looking forward to doing some steam baking in it soon. I saw something online that suggested I could do some rudimentary sous-vide cooking in it, that sounds like big fun.

Super high quality and beautiful looks aside, this set is absolutely perfect for cooking and transporting food. We use it all of the time for cooking beans overnight, rice, slow cooking veggies and even roasts. It is also the perfect way to transport and serve food for pot lucks and the like. Everyone always compliments the stainless steel vessels. I think Thermos could make good money just selling these!I did some tests and with the two 3L pots full of boiling water, after 12 hours, the temperature only drops to the mid 180's. I make a lot of slow-cooked beans but hate leaving the stove on all day; my thermal cooker solves that problem. I simmer dried beans before going to bed for about 20-30 mins, ensure there is plenty of water in the pot, and put it in the thermal cooker overnight. In the morning I only need to spice them and maybe simmer for a bit longer. I can then put them back in the thermal cooker during work and have perfect beans for dinner with 1/5th of the total time on the stove top.Even if you only buy this to transport food, you'll be happy. But it can do so much more so well and look very nice doing it.

Being able to cook in these very well designed pots then put them into an external insulating container for me is both a time and energy saver. For example at lunch time I will cook chicken tikki masala in one of the small pots and basmati rice in the other. Both requiring very little time on the stovetop. Then put them into the Thermos and go and work on other projects. And at dinnertime our meal is ready.I find the large pot ideal for cooking a large batches of chili or spagetti sauce.One thing to keep in mind that no moisture is lost during cooking. So some foods may require addition time on the stovetop for the sauces to thicken. Which is not a problem. For example with the Tikki Masala sauce I cook it down on the stove top about 5 minutes just before serving.I have several friends who also enjoy using them and would not part with them. And if I lost mine I would immediately buy a replacement

We bought one of these because we are experimenting with low energy ways of cooking food, and because my sister in law has been using one for years. We explored and discovered that many thermal pots do not have a vacuum wall, and some are just ambiguous about how they are constructed. The Thermos does have a vacuum wall, and so holds its heat well. It is also beautifully constructed. For cooking it is great. For example, I tried it for oat porridge: boiling steel cut oats for one minute on an induction ring, and then adding to the pot; by morning we had perfect porridge. Lots of experimenting still to be done. Highly recommended.

It isn't cheap but it works incredibly well. It retains heat much longer than its specifications. I have cooked everything from greens to roasts to beans in it and it has not failed me once.

I live in a small apartment and have in the past been reluctant to cook things that require long simmer times since it heats up my small living space. I can now cook up a pot of beans without such concerns.

As far as pot roasts go, it works well. It makes amazing stock. It's unbelievably good. It makes great pulled pork!

This is a great invention, save energy and safe. especially cooking congee and Chinese Soup, cook at night, done in the morning. Keep warm or keep cold, fantastic. After the handle is pulled down, the cooker is locked, convenient for to go. The extra 2x3L pots allow me to cook 2 different dish at the same time, however, they did not cook as good as the 6L, maybe I put too little portion to the pots. Anyway, I still highly recommend people to own one.